Sardegna Kateiryori Tharros

Experience authentic Sardinian dishes in an setting which recreates the atmosphere of the place itself.

My speciality is 'fregula', a type of pasta originating from Sardinia. The stock for the pasta is created using shellfish such as clams or mussels, de read morepending on the season, which provide all the flavor this fish needs apart from a little salt and pepper. The flavour of the shellfish soaks into the pasta creating an exquisite dish. 'Botargo', made from the roe of mullet of tuna, is essential to Sardinian cuisine. The botargo produced in Sardinia has a high salt content, so it's used instead of salt, giving an accent to all kinds of dishes. Whether sitting at the counter or one of our tables, the connection between our staff and guests is reminiscent of being in Sardinia - the customers sit close to the chef, and there are many people amongst the regular customers who leave their order up to the chef's discretion. The informal atmosphere of the restaurant is exactly what owner and chef Keitaro Baba experienced in Sardinia - the guests that fill the restaurant each night to enjoy a meal all have beaming smiles upon their faces. learn more from chef